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Does LA believe in butchers?

  • t

Santa Monica has a nice fish store, but so far as I can tell there isn't a decent butcher shop within 20 miles. I know I must be wrong. I definately hope I'm wrong.

I'm not weird or anything but I like to talk with the guys that are cutting meat, look at the selection and variety, ask about getting different cuts, different sources. I like meat wrapped in paper not plastic and sytrofoam on toilet paper... Ok, I am weird, so sue me, but what do I do in LA?

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  1. Try Bristol Farms, or one of the higher end Vons Pavillions or Ralphs. The local Ralphs in Chino Hills not only has butchers, but they have one butcher who is the Seafood Manager. This guy will special order anything that swims for me. I am sure they would also help you with some custom cutting if asked.

    I am getting my meat delivered via whyrunout.com from a Stater Bros in Upland, and much of the meat is hand picked and paper wrapped by a butcher.

    1. I have actually developed a decent relationship with several of the butcher's at the Whole Foods Market in Beverly Hills. One in particular loves to brag to me about his daughter in the foreign service. The meet is wrapped in paper; the butcher's are knowledgeable, and the meat is pretty good. Not as good as from Lobels in NY, though.

      1. If you want to drive to The Valley there is a great butcher in Burbank on Magnolia just east of Hollywood Way. My friends from NY love the place. I think it's called Rick & Steve's...I got a 22 pound lamb from them last year for Easter that was quite tasty.

        1. Try Victor's Meat on National.

          2 Replies
          1. re: Robert

            Whereabouts on National? Gotta cross-street?

            1. re: Tom M.

              10002 National Blvd.

              Just about where National crosses Palms as it runs beside the 10 Frwy.

          2. Try Victor's Meat on National.

            1. I get my meat from
              Whole Foods Market on National and Barrington in WLA.

              1. You also may want to check with some of the kosher butchers or some ethnic markerts/butchers.

                1. Huntington Meats in the Farmers MArket. 3rd & Fairfax

                  1. butchers are a dying specialty, unfortunately. i love huntington meats--especially for their pork. but bristol is also very good. i remember when the first one opened in my area, i went in with quite a chip on my shoulder. could it really be that good? went to the meat counter and asked for a leg of lamb. the butcher (actually there were several) pointed at a boned and rolled one in the window. just as i figured. no, i want a whole leg, i told them. we can get that, he said. well, ok, then. i want the hip bone taken out, too. no problem. and i want the shank frenched so i can use my fancy gigot anchor. no problem. he got the leg, brought it to the counter and with about 5 strokes did everything perfectly. i was about ready to go over the glass and kiss him. it was like watching ben casey or something. and the meat was really good, too.

                    2 Replies
                    1. re: FED

                      Had some exceelent steaks from here before, i forget about them sometimes

                      1. re: FED

                        Sounds like a great place. Thanks.

                      2. There is a full service butcher counter at the Beachwood Market in Beachwood Canyon above Franklin in Hollywood. It's been there for over 30 years! A little known secret to locals.

                        1 Reply
                        1. re: roadcase

                          I'll second the little butcher shop in the Beachwood market. For such a hideaway, he always has what I want. I have bought delicious veal shank for osso bucco, as well as unpackaged pancetta that he shaves wafer thin.

                          Of course he has all the regular stuff; I just wanted to point out that he has some of the less-popular meats as well.

                        2. There's was a great place in Burbank called Tip Top Meats which complied with Federal Standards. Unfortunately, it couldn't make a buck when it had to lock horns with the meatcutters union. C'est la boeuf.